Raspberry Cupcake

Start with your favourite vanilla cupcake mix and bake according to the instructions. Allow the cupcakes to cool completely before filling and decorating.

For the raspberry jam filling:

• 20g freeze-dried raspberries

• ¼ cup sugar, or more to taste

• ½ cup water

• 1 tbsp lemon juice

Add the freeze-dried raspberries, sugar and lemon juice to a saucepan. Bring to a boil, then reduce the heat and simmer for 7 to 10 minutes, stirring occasionally. Remove from the heat and allow to cool completely.

For the raspberry cream cheese icing:

• 240g cream cheese, softened

• 130g butter, room temperature

• 20g freeze-dried raspberries

• 360 to 420g powdered sugar

• 1 tsp lemon juice

• 2 tbsp vanilla essence

• Pinch of salt

Beat the room-temperature butter for about 2 minutes until light and fluffy. Add the softened cream cheese and mix for another minute.Crush the freeze-dried raspberries into a fine powder and add them to the mixture along with the lemon juice, vanilla essence and salt.Gradually add the powdered sugar while mixing until you reach your preferred sweetness and frosting consistency.

To assemble:

Once the cupcakes have cooled, core out the center and spoon in some raspberry jam. Pipe or spoon the raspberry cream cheese icing on top, then finish with a sprinkle of crushed freeze-dried raspberries.

And there you have it, soft vanilla cupcakes with a burst of raspberry in every bite!